FORM - B FOS 4222 FOOD MICROBIOLOGY EXAM 1 (January 29, 2010) ANSWERS ARE MARKED IN RED Name ____________________________ 1-23. True or False (T=A and F=B) 1._ B __If a food has a bacterial count of 10 3 per gram and is subjected to a 1 D reduction, the final number of bacteria per gram after 1 D heat treatment is 10. 2._ A __Bacterial cells can synthesize increasing amounts of mono and di-unsaturated fatty acids when cold shocked. 3._ B __Pressure lowers the boiling point of liquids. 4._ A __ Bacillus cereus spores occur widely in foods and are commonly found in milk, cereals, starches, herbs, spices, and other dried foodstuffs. 5._ A/ B __Pflug redefined the semi-logarithmic microbial destruction model and designed a strategy to achieve the heat process. 6._ B __ F.D.A. and the U.S.D.A. define a low acid canned food as a one with a finished equilibrium pH of less than 4.6. 7._ A _A good indicator microorganism should be easily detected and enumerated and should be present and detectable in foods and should not be affected adversely by other components of the food flora. 8._ A __The low water content in the spore core would be expected to provide protection against gamma irradiation. 9._ A __The high resistance of spores to chemical agents may be that spore coats form a protective barrier. 10._ A __ A well documented HACCP is required for certification of a food company under the recently formed European International Standards Organization (ISO) 9000 standards. 11._

This
preview
has intentionally blurred sections.
Sign up to view the full version.